[Equest-users] Equipment Load

Thu Dec 20 08:04:41 PST 2018

I also find it difficult to track down actual operating schedules for kitchen cooking and refrigeration appliances. One source I lean on is the Commercial Building Reference Models and the technical support documents from creating those models. The technical support document provides the schedules used for the kitchen equipment loads and the internal loads for various building/space types:
 https://www.nrel.gov/docs/fy11osti/46861.pdf

Christopher R Jones, P.Eng.
T+ 1 416-644-0252

-----Original Message-----
From: Equest-users [mailto:equest-users-bounces at lists.onebuilding.org] On Behalf Of Nicholas Caton via Equest-users
Sent: Wednesday, December 19, 2018 11:09 PM
To: Paul Diglio <paul.diglio at sbcglobal.net>; Jing Hong <hongjing.shirley at gmail.com>
Cc: equest-users at onebuilding.org
Subject: Re: [Equest-users] Equipment Load

Great thread!

@Jing:  You definitely have some options in terms of how you use the inputs to account for installed vs. "thermally incident on the space" energy.  I personally prefer to use the "Input Power" field to represent the maximum "installed" watts/gas input, then use the "fraction to space" to capture how much isn't carried away by the hood(s).  From there, the associated fractional schedule(s) will dictate both what is seen over time at the meter and in the space.

@All:  The COMnet appendix C schedules don't appear at my first glance to expressly cover kitchen equipment profiles, but rather appear to "dodge" the issue with the statement for refrigeration/gas equip of "COMNET defaults are based on continuous operation."  Perhaps digging into those defaults might reveal some effective FLE hours of operation for a  given kitchen?  Another avenue may be to research whatever current operational schedule guidance might via Fisher-Nickel (Fishnick) for LEED prescriptive measures - resources I believe are linked from here: https://fishnick.com/design/resources/leed/

~Nick

Nick Caton, P.E., BEMP
  Senior Energy Engineer
  Regional Energy Engineering Manager
  Energy and Sustainability Services
  Schneider Electric
D  913.564.6361
M  785.410.3317
F  913.564.6380
E  nicholas.caton at schneider-electric.com
15200 Santa Fe Trail Drive
Suite 204
Lenexa, KS 66219
United States

-----Original Message-----
From: Equest-users <equest-users-bounces at lists.onebuilding.org> On Behalf Of Paul Diglio via Equest-users
Sent: Tuesday, December 18, 2018 8:51 AM
To: Paul Diglio <paul.diglio at sbcglobal.net>; Jing Hong <hongjing.shirley at gmail.com>
Cc: equest-users at lists.onebuilding.org; equest-users at onebuilding.org
Subject: Re: [Equest-users] Equipment Load

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Hi Jing:

Yes, as long as you have documentation to back up your estimate, I would use 20% of the electrical and gas energy as being rejected in the space.  The tables look good to me.  I don't know what your schedule looks like. Attached is the COMnet schedules that are usually accepted by the rating authorities.

Paul Diglio
87 Fairmont Avenue
New Haven, CT  06513

--------------------------------------------
On Tue, 12/18/18, Jing Hong <hongjing.shirley at gmail.com> wrote:

 Subject: Re: [Equest-users] Equipment Load
 To: "Paul Diglio" <paul.diglio at sbcglobal.net>
 Cc: equest-users at lists.onebuilding.org, equest-users at onebuilding.org, equestuser00 at gmail.com
 Date: Tuesday, December 18, 2018, 9:29 AM

 Hi
 Paul,
 For our cases, we
 estimated 80-ish% of the heat will go right up to the  exhaust hood. So should I fill the equipment and internal  energy energy sources with the number before the 80%  reduction or after? For example, I have 10 W/sqft  electricity cookers and 100,000 Btu/hr gas cookers in the  kitchen, do I fill the tables below correctly?

 On Tue, Dec
 18, 2018 at 6:38 AM Paul Diglio <paul.diglio at sbcglobal.net>
 wrote:
 Jing:

 Usually there is an exhaust hood with makeup air in the  kitchen.  If this is true, then you need to estimate how  much heat is actually transmitted to the space compared to  how much heat is expelled through the hood.  This should  lower your cooling load.

 Paul Diglio

 87 Fairmont Avenue

 New Haven, CT  06513

 --------------------------------------------

 On Mon, 12/17/18, Jing Hong via Equest-users <equest-users at lists.onebuilding.org>
 wrote:

  Subject: [Equest-users] Equipment Load

  To: equest-users at lists.onebuilding.org,
 equest-users at onebuilding.org,
 equestuser00 at gmail.com

  Date: Monday, December 17, 2018, 7:37 PM

  Dear

  All,

  I have a question regarding

  the internal load.

  Under the Equipment tab of

  the internal load, there are two tables. One is  Equipment

  and another is Internal Energy Sources. For my project  with

  a kitchen serving 5 hours daily, how to input  the power?

  For example, based on the specification sheets, we  have

  26.5 W/sqft input power density for electricity, and

  474,000 Btu/hr for gas equipment. However, it will make  the

  cooling load so huge for cooling

  systems. Does anyone know

  how eQuest convert energy input to cooling load? Did I  fill

  the tables right?

  Thank
 you!Jing_______________________________________________

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